In a deep, wide dish, combine soy sauce, honey, garlic and ginger. Add tofu or tempeh; marinate at least 30 minutes. In a large glass bowl, combine rice vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in scallions and sesame seeds; mix well. Place a sheet of nori on waxed paper or bamboo mat so that the bottom edge of nori lies along bottom edge of paper or mat. Moisten hands w/cold water;place one-fifth rice mixture in center of nori, spreading it out evenly to fill sheet. Place two strips of tofu or tempeh in center of nori, so they run the width of the sheet. Place one-fifth of carrots on top, and 2 spinach leaves over that, then one-fifth of alfalfa sprouts. Roll nori from bottom by gripping both nori and waxed paper or mat, using the paper or mat to help you make a tight roll. Let rest, seam side down, and repeat w/remaining rice mixture and nori. Wet blade of serrated knife. Slice nori rolls into rounds about 1 inch t thick. Pack together tightly in a container w/lid. Makes 4 servings. These will keep for about 2 days. per serving: 298 cal; 17 g prot; 5 g fat; 44 g carb; 0 chol; 638 mg sod; 6 g fiber. From: "SHUM,HOI-YAN,MISS"
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|Serving Size: 1 Serving (806g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 73 (7%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 1016.7mg||35 %|
|Potassium 184.3mg||5 %|
|Total Carbohydrate 237.8g||70 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 233.8g|
|Protein 6.8g||10 %|
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Calories per serving: 1015
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